"Pasta pomodoro can be easily underestimated. It’s something you can make at home in 15 minutes on a budget, or order off a kiddie menu, but grouping limp noodles in bland tomato sauce with an expertly crafted spaghetti or penne is like confusing a White Castle patty with Corner Bistro’s thick, juicy meat. The version at Osteria 57, a charming jewel box in the West Village with new chef Riccardo Orfino, uses wide ribbons of paccheri which makes the al dente pasta particularly satisfying." - Eater Staff
